• ½ cup yellow moong;
  • a medium sized tomato;
  • a large onion
  •  ½ tsp finely chopped ginger
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • salt to taste

For tempering:

  • A few cloves of crushed garlic
  • ½ tsp cumin seeds
  •  3 or 4 split green chilli
  • ¼ tsp red chilli powder
  • a pinch of asafoetida
  • ¼ tsp garam masala powder
  • 2 tbsp oil


  • Soak the dal for 30 minutes
  • Pressure cook with water, chopped onions, tomato, ginger, turmeric powder and chilli powder
  • Add salt and keep aside.
  • Heat oil in a tempering pan.
  • Add whole jeera and splutter
  • Add garlic, asafoetida and green chilli and fry for a minute
  • Switch off the flame and add garam masala powder
  • Heat the dal and put in a serving bowl
  • Pour the tempering over it
  • Garnish with chopped coriander leaves
  • Serve hot with rice or chapattis

Moong dal can also be sprouted and used in salads or curries. Moong dal can be ground to a coarse paste to make pakoras and vadas.

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